Casale 1770 Grappa Bianca di Chianti 50 Cl

Grappa Bianca di Chianti 50 Cl is a Demeter certified distillate produced by Azienda Agricola Casale 1770 in Certaldo, in the province of Florence, Tuscany. It is obtained from the distillation of the pomace of the grapes used for Chianti, i.e. from the skin of the grape after it has been pressed, using a copper bain-marie still. Practically Grappa Bianca di Chianti 50 Cl is a distilled Chianti

Producer: Azienda Agricola Casale

White Grappa of Chianti 50 Cl

️ Certaldo, Tuscany, Italy

Casale 1770 Agricultural Company

Sangiovese, Ciliegiolo, Colorino

N.M.

️  42%

Distillate

Obtained from the distillation of the pomace of the grapes used for Chianti, i.e. from the skin of the grape after it has been pressed, via a copper bain-marie still

Serving temperature 12°-14°

End of Meal

A Chianti made grappa

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Certaldo, Florence

The Casale Agricultural Company is nestled in the Montagnola Senese, a land of ancient and renowned winemaking tradition.

Place where the cellar gives life to great wines, including Chianti Colli Senesi, obtained by the hand of Giovanni Borella from Sangiovese, Canaiolo Nero, Trebbiano and Malvasia Lunga, whose tradition dates back to 1770.

In the magical terroir of Val d’Elsa, grapes of great prestige are obtained from the 12 hectares of company vineyards, with vineyards up to 60 years old, with an average yield of between 30 and 60 Q/ha. Casale 1770 has been Demeter certified biodynamic since 1995.

Each phase of the production chain is treated with attention and respect towards nature and wine. Already in 1985 the Giglioli family converted the then 8 hectares of vineyards to biodynamic, and this is because the beneficial effects of this approach to viticulture were noticed immediately, the method used is the Australian biodynamic one by Alex Podolinsky.

The annual production of bottles varies between 20,000 and 30,000 bottles, all of the highest quality.

The most difficult task for the staff of the Azienda Agricola Casale is precisely the winemaking phase in order not to lose even a shred of quality from the grapes, avoiding transformation errors with obsessive management in the early stages of life.

There is no filtration, the wines are not clarified, just as no exogenous proteins or polyphenols are used in the cellar.

The fermentations are spontaneous with indigenous yeasts, without the addition of sulfur dioxide.

Once the grapes ferment and transform, the wine will be aged in three possible containers: steel, concrete or wood. It all depends on the type of grapes obtained in the vintage and the decisions of the winemakers in the cellar